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Cream of Tomato Soup in Puff Pastry



– 10 ounces unsalted Real California butter – 1 pound yellow onions, sliced – 12 garlic cloves – 2 bay leaves – 1 tablespoon whole black peppercorns – 2 teaspoons dried thyme leaves – 1/2 cup tomato paste – 5 pounds ripe tomatoes, cored and quartered – 2 quarts heavy Real California cream – 1 teaspoon ground white pepper – Salt – 4 pounds puff pastry – 2 egg, beaten with 2 tablespoons water
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In large stockpot over medium-low heat, melt 8 ounces of the butter. Add onions, garlic, bay leaves, peppercorns and thyme. Cover and cook about 5 minutes or until onions are soft; do not let onions color. Add tomato paste and lightly toast the tomato paste to cook out the raw flavor. Add tomatoes and 2 cups water, if needed (only if tomatoes are not ripe and juicy). Simmer over low heat 30-40 minutes or until tomatoes and onions are very soft. Purée through food mill. (A food mill works best; however, you may use a blender in batches or a handheld immersion blender, then strain.)

Return soup to stockpot. Add cream, pepper and remaining butter; season with salt. Bring to a simmer. Remove from heat; refrigerate until completely cooled.

Divide soup among 24 (8-ounce) soup cups or bowls. Roll out puff pastry 1/4-inch thick. Cut into 24 rounds slightly larger than cups. Paint rounds with egg wash; place, egg-wash side down, over tops of cups. Press overhanging dough against sides of cups, pulling lightly to make a taut lid. Do not let dough touch soup. (Can be assembled to 24 hours in advance; refrigerate, covered.)

Recipe courtesy of Chef Phillipe Jeanty, Bistro Jeanty, Yountville

Per Order:

Yield: 24 servings